The original recipe for sourdough starter.
- 2 cups warm water
- 2 cups all-purpose white flour
Using a stone jar or crock, combine the water and flour. Place mixture inwarm place for 3 to 4 days, until it is bubbly and smells sour; then refrigerate the starter.
Sourdough starter II
- 1 package active dry yeast
- 2 cups warm water
- 2 cups all-pupose white flour
Using a stone jar or crock, dissolve the yeast in the warm water. Stir inthe flour. Place mixture in warm place for 3 to 4 days or until it is bubblyand smells sour, then refrigerate it.
Sourdough starter III
The milk in this starter will add extra nutrients to your baked goods.
- 2 cups milk
- 2 cups all-pupose white flour
Pour the milk into a stone jar or crock. Let set at room temperature for 2 days, until really sour. Add the flour. Let mixture set in warm place for 1to 2 days, until it is bubbly and smells sour. Refrigerate it. (After using starter, remember to replenish the liquid with milk instead of water.)
Sourdough starter IV
- 1 package active dry yeast
- 2 cups warm water
- 2 cups flour
- 2 tablespoons granulated sugar
Using a stone jar or crock, dissolve the yeast in the warm water. Add theflour and sugar. Place mixture in warm place for 3 to 4 days or until it isbubbly and smells sour. Refrigerate it.
Sourdough Starter V1
- 1 package active dry yeast
- 2 cups warm water
- 2 tablespoon vinegar
- 2 cup all-purpose flour
Using a stone jar or crock, dissolve the yeast in the warm water. Add thevinegar. Stir in the flour. Let mixture stand in a warm place for 3 to 4 days or until it is bubblly and smells sour. Refrigerate it.
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